Spinach and Cheese Croissant Strata Recipe

A cooked croissant strata in a white baking dish.
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5 from 1 reviews

This Spinach and Cheese Croissant Strata is so satisfying. Assemble it the night before and bake it in the morning for an easy breakfast!


For the Spinach:

  • 8 oz fresh spinach chopped
  • 3 tablespoons unsalted butter
  • 1 large onion, chopped (about 2 cups) (I used half a red and half a yellow onion)
  • 4 garlic cloves, minced
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry sage
  • 1/2 teaspoon dry parsley
  • Pinch of kosher salt
  • ¼ cup water 

For the Custard

  • 10 large eggs
  • 1 3/4 cup milk
  • 1 cup heavy cream
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon black pepper

For the Strata

  • 78 croissants torn into ~2-inch cubes (about 9 cups)
  • 2 cups shredded mozzarella
  • 2/3 cup finely grated Parmigiano-Reggiano
  • 1 tablespoon unsalted butter


Cook the Spinach. In a skillet over medium heat melt the butter. Add onion and cook for a few minutes, stirring frequently, until the onions become slightly translucent. Add the minced garlic and cook about 30 seconds, stirring constantly. Add the chopped spinach, thyme, sage and parsley. Add a pinch of salt, stirring to incorporate. Add ¼ cup water and cook uncovered until spinach has wilted and the liquid has evaporated.

Make the Custard. In a large bowl combine the eggs, milk, heavy cream, salt and black pepper. Whisk until well combined. Set aside.

Tear your croissants into chunks. I usually tear them into about 2-inch pieces. 

Prep your tools. Grease a 9×13 baking dish with the 1 tablespoon of butter. 

Assemble the strata. Spread ⅓ of the croissant chunks across the bottom of the pan. Top with ⅓ of the spinach mixture and ⅓ of the cheeses. Make sure you spread out the spinach mixture. Repeat until you have used up all the croissant chunks, spinach and cheeses.

Add custard and chill. Pour the custard over the croissant layers. Cover with plastic wrap and let the croissants soak up the liquid. Place in the fridge and let the strata chill for at least 1 hour and up to overnight. (I usually let it sit on the counter for an hour and then place it right in the oven to reduce the cooking time.)

Bake the Strata. Heat oven to 350F.  Remove the plastic wrap.

  • If your strata was sitting on the counter: Bake the strata covered with aluminum foil for 20 minutes. Then uncover and continue cooking for 30-40 minutes more, or until the custard is set and the strata is golden on top. 
  • If your strata was chilling in the fridge: Bake the strata covered with aluminum foil for 30 minutes. Then uncover and continue cooking for 40-45 minutes more, or until the custard is set and the strata is golden on top.  

Check for doneness. In either case, check oven towards the end of the baking time to make sure your strata does not overcook. 

Let the strata rest for 15 minutes before serving. This will help it hold together when you get into it and also helps avoid burnt mouths.


How do you tell if the custard is set? Using a sharp knife, make a small cut in the strata. If eggy liquid is visible your custard has not set. You can also shake your pan and if the center doesn’t jiggle the strata is set.


Keywords: breakfast casserole, strata recipe, breakfast bake, breakfast strata